These filling pancakes stick to your ribs and are delicious. The combination of pumpkin and pecan is excellent, and the flavor of the vanilla essence is wonderful. Despite having little sugar or fat, they have a pleasant, deep flavor.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 24 – 3 1/2 inch pancakes |
Ingredients
- 1 ½ cups whole wheat pastry flour
- ½ cup multigrain hot cereal (uncooked)
- 1 ½ teaspoons baking powder
- 2 eggs
- 1 cup milk
- ¾ cup pureed pumpkin
- ¾ cup plain yogurt
- 2 teaspoons vanilla extract
- ⅓ cup white sugar
- ½ teaspoon salt
- ¾ cup finely chopped pecans
Instructions
- In a bowl, combine whole wheat pastry flour, multigrain hot cereal, and baking powder.
- In a second bowl, beat eggs and combine with milk, pumpkin, yogurt, vanilla extract, sugar and salt. Add wet ingredients to dry, being careful not to overmix the batter. Fold in pecans.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).
Nutrition Facts
| Calories | 321 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 5 g |
| Protein | 10 g |
| Saturated Fat | 2 g |
| Sodium | 451 mg |
| Sugars | 17 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Yuk. Followed exactly, and love pumkin and/or pecan anything, but these were not enjoyable in the least. Needs spices, takes too long to cook for a pancake, not a good texture for a pancake, flat and limp. Deleting this recipe now.
The taste was great. They were a bit flat for me since I really like fluffy pancakes. Once I get this fixed it will be perfect.
For those who substitute things, please note that acidity level in pancakes affects the rise of the soda. So buttermilk will give more lift than yogurt, and milk none at all. Also if you sub oatmeal you should grind it a bit in a blender or food processor. Letting the batter rest is wise. And I agree, this needs a bit of oil or butter in the batter, some spice and half the vanilla.
THey were very good.
These pancakes were really good. I added a bit more almond milk. Instead of the ww pastry flour I used half freshly ground white wheat flour and half kamut flour. I also used fresh pureed pumpkin and less vanilla. I used half the recommended sugar and used turbinado sugar instead of white sugar added a bit of stevia. I chopped the pecan in a small food processor. They tasted really good and were filling. My husband and toddler liked them a lot.
These pancackes have a lot of texture thanks to pecans and hot cereal. I used non-fat greek yogurt, unsweetened almond milk and 1/4c agave syrup. The dough is thick. I’d add some pumpkin pie spice or cnnamon to improve the flavor.
Sorry, I didn’t care for these. I followed the directions without modification and they came out much too thick and bland. I ended up adding about 3/4 cup more milk and 1/4 tsp cinnamon in an attempt to salvage breakfast but neither of us cared for them . Too much vanilla for my tastes. I much prefer “Grain and Nut Whole Wheat Pancakes” on this site.
Served these with the Apple Cider Syrup from “Pumpkin Waffles with Apple Cider Syrup By: JEANETTE B” on this site. Excellent choice for a chilly fall morning. I used walnuts instead of pecans, brown sugar instead of white, cutting back to a quarter cup. I used fresh baked pureed pumpkin, not canned. Next time I will add a teaspoon or 2 of pumpkin pie spices. These are heavy and solid, maybe a Tbsp or two of oil or melted butter might help to make these a little lighter.
These are great, and I love how healthy they are! I’ve made them a few times now, using plain Greek yogurt, which bumps up the protein/calcium content. Also add a bit of cinnamon and nutmeg to accentuate the pumpkin/fall flavors. I also go with chopped walnuts, since they’ve got more protein and Omega-3s than pecans.
Good taste and texture and a nice change of pace.
I used more flour and no cereal, 15 oz of pumpkin and 8 oz of vanilla yorgurt, soy milk rather than whole milk and only enough to thin down the batter, not 1 cup. Not as fluffy as regular pancakes but certainly much healthier and tasty too.
I was disappointed with these pancakes. They were too thick, hard to turn and weren’t as flavorful as I expected. The only substitution I had to make was using oatmeal for the multigrain hot cereal. It seems like it should have some type of oil. I would rate this two stars for being edible but will not make again. Maybe the oatmeal affected the texture, so I ranked this three stars.
I loved these pancakes and I’m not a pancake lover. I think what made them so much better than regular pancakes, in my opinion, is that I knew I was eating something healthy that tasted great too. I added nutmeg and cinnamon.
These are so good! What a great way to use up leftover pumpkin from the holidays. I reduced the sugar to 2 T., but only because the pure maple syrup covers up any blanness. If you’re worried about it being sweet enough or not, go ahead and use what it calls for.
Liked these a lot! I used maple spice instant oatmeal for the, brown sugar instead of white, did not add the yogurt, and put in a bit of ground ginger, cinnamon, and all spice. So good with butter and some fresh maple syrup!
I used brown sugar-maple oatmeal for the whole grain cereal and lowfat buttermilk instead of regular milk. As with most pancakes with oatmeal, I usually let it sit for 15 minutes or more so the oatmeal has a chance to soak up some of the liquid and puff up. I wisked the dry ingredients together, then added the combined wet ingredients and gently folded it into the dry until just moistened. Very good. I served this with butter pecan syrup and bacon. The kids and I really liked this. NOTE: This recipe made quite a bit, so I froze them in two’s for busy mornings. All I have to do is throw them in the microwave.
These were very good. I used oatmeal for the cereal.
These were good, thick, hearty pancakes. A little milk could be added if you don’t like really thick pancakes, but they were such a nice change from the lighter, fluffier kind. I used brown sugar and cut the amount by about half so that we could garnish with syrup without them being too sweet and I recommend adding a couple teaspoons of cinnamon as well. I love the softness the yogurt added and will make these again, probably very soon.
I found these pancakes to be too moist – almost slimy. The flavor was terrific (I followed a previous reviewer’s advice and used some pumpkin pie spice), but I think I’m going to try making them without the yogurt next time and see how they turn out. Still, a good recipe I’ll be continuing to modify until I get it right!
I served these for dinner on Shrove Tuesday. I used buckwheat, so they were very hearty. I liked the crunchy texture of the pecans but some of my friends did not. I’ll making these pancakes again, so I may crush the pecans more.
These are excellent! More people need to try them.